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“Insects, Aquaculture and Mycoproteins Instead of Beef?”: Choosing Healthy and Sustainable Meals

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Towards Healthy and Sustainable Diets

Part of the book series: SpringerBriefs in Public Health ((BRIEFSPUBLIC))

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Abstract

This chapter evaluates the health and sustainability aspects of different foods including meat and dairy, fish, vegetables, fruit and berries, stable carbohydrates, sugar, fats, and oils. It also discusses dietary patterns, the importance of food-based dietary guidelines on healthy and sustainable diets, and some novel approaches such as eating meat substitutes and insects. The main conclusion is that although there are no universally accepted methods of ranking individual foods, broad guidelines on healthy and sustainable diets are relatively easy to give and are briefly described.

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Authors and Affiliations

  1. University of Helsinki, Ministry of Social Affairs & Health, Helsinki, Finland

    Sirpa Sarlio

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  1. Sirpa Sarlio
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Sarlio, S. (2018). “Insects, Aquaculture and Mycoproteins Instead of Beef?”: Choosing Healthy and Sustainable Meals. In: Towards Healthy and Sustainable Diets. SpringerBriefs in Public Health. Springer, Cham. https://doi.org/10.1007/978-3-319-74204-5_3

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  • DOI: https://doi.org/10.1007/978-3-319-74204-5_3

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-74203-8

  • Online ISBN: 978-3-319-74204-5

  • eBook Packages: MedicineMedicine (R0)

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